Mangoes are available only half the year depending where you are so if these are not readily available then use frozen which are in most supermarket.

We have not included rice in this dish as it is an optional extra and if you wish to consume rice then this will add an extra 200 calories to your daily allowance.

Ingredients

1 chicken breast, diced

1 cup cauliflower florets

1 carrot, sliced

1/4 capsicum, sliced

1 tbsp. olive oil

2 cups cabbage, sliced finely

2 cloves garlic

2 spring onions, sliced

10 mint leaves

1 tbsp. sweet chilli sauce

1/4 cup water

1 mango, peeled and cut

Sauce:

3 tbsp. lime juice

1 tsp. brown sugar

1 tsp. fish sauce

1 tbsp. mirin

1 tsp. soy

Method

Mix sauce ingredients in a small bowl, set aside.

Heat olive oil in a non-stick fry pan and stir fry capsicum, carrot, cauliflower on med heat, approx 5 mins. You might need to place a lid on to help cook the vegetables, you can add a little water after a couple of minutes.

Once vegetables have softened take off lid and add 1 crushed garlic, saute for 1 further minute.

Whilst this is cooking in a small fry pan sprayed with cooking spray saute chicken until cooked, add 1 more crushed garlic and stir fry for 1 minute.

Add this to the vegetable pan. Now add mango, mint, drizzle a little sweet chilli sauce, a little water over and sauce. Mix until combined.

Serve immediately.

Nutrition Table

Servings: 2Serving size:462g

Average Serve

Average 100g

Energy

1700 kJ

367 kJ

406 Cal

88 Cal

Protein

49.0 g

10.6 g

Fat, total

10.1 g

2.2 g

-
Saturated

1.9 g

0.4 g

Carbohydrate

23.1 g

5.0 g

-
Sugars

22.1 g

4.8 g

Sodium

644 mg

139 mg

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